做法

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  你需要︰草莓口味Jell-O，水，草莓，龍舌蘭，君度，糖，酸橙。

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  切掉草莓頭部(記得一定不要切歪！) Balancing the strawberry on its side, parallel to the cutting board at the point where it is widest, cut off the top.

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  然後切去草莓底部一點點

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  這樣它就能“站住”啦~Still holding it the same way, cut off a tiny part of the strawberry’s bottom tip so the berry can stand upright. Make sure not to cut off too much or you’ll create a hole at the bottom. Repeat with all remaining strawberries.

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  然後用一個小小小勺子小小小心地將草莓中間掏空。Using a melon baller or small measuring spoon, carefully scoop out the insides of the strawberries.

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  像醬樣

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  像醬樣

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  將它們一一擺放在烤盤中用paper towel稍稍擦干。Put them all on a baking sheet and dry them a little with a paper towel.

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  將Jelly-O與3/4 cup熱水混合，攪拌兩分鐘直至完全混合。Combine Jell-O mix with 3/4 cup boiling water and stir 2 minutes to completely dissolve.

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  盛出1 cup量的龍舌蘭

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  3/4 cup君度

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  一邊攪拌一邊將兩種酒精飲料加入剛才的Jelly-O混合物中。 Stir tequila and cointreau into the Jell-O mixture.

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  將混合物倒入草莓中。Using a container with a spout, pour Jell-O/booze mixture into strawberry cups.

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  盡可能的將每個草莓都裝的滿滿的！因為Jelly-O凝固後會回縮一點。Fill them up as much as possible, because Jell-O shrinks when it solidifies.

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  放入冰箱冷藏4小時直至它凝固Refrigerate four hours or until firm.

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  這個步奏不是必須的︰Zest lime——搓一些酸橙表皮與糖混合。Zest lime into a plate of sugar.

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  準備酸橙裝飾物︰酸橙切片。Make your tiny lime garnishes. Slice lime (you can use the same one if you don’t care about the aesthetics, or a new one if you do) into thin rounds.

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  再對切 。Then cut into small wedges. You may also want to cut a small chunk through the center of each wedge’s flesh so they can balance on the tip of the strawberry.

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  將做好的草莓凍杯的邊邊涂上一些酸橙汁（水也可以）Wet the sides of the solidified Jell-O shot with lime or water.

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  然後在裝著糖和酸橙皮屑的盤子里滾一圈~Roll in your sugar-lime zest.

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  哇啦~Garnish with lime wedge.